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The Weekend Chef

NOT your Mom's Roast Beef!

Posted 4:10pm on Thursday, Apr. 12, 2012

I might be rushing it, but the hottest Summer I can remember is over and I am ready for fall cooking.

So, forget the burgers on the grill, it is time for roast beef on the grill.

I know, mom always made roast beef in a pot, but I like grilling mine (or roasting it in the oven). I also like browning/searing my meat with a blowtorch.

So here is my roast beef recipe using a blowtorch and a grill. You can use a hot pan for browning/searing and the oven instead of a grill, but what is the fun in that?

NOT your Mom's Roast Beef!

  • 3 to 3 1/2 lbs Sirloin-tip, rump, eye-of-round, top-round or chuck cross rib roast
  • 4 tablespoons minced garlic
  • 2 tablespoons minced thyme
  • 2 tablespoons minced rosemary
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Mix garlic, thyme, rosemary and olive oil in a small bowl.

Preheat grill or oven to between 225ºF to 275ºF. The lower the temperature the longer it will take to cook (1 1/2 to 2 1/2 hours). If using a grill be sure to use indirect heat.

Trim excess fat from roast, leave a thin layer of fat on fat cap (if roast has fat cap).

When grilling, I like to place the fat side down on the grill to help protect the meat from drying out. I like cutting a 1/2 inch deep crosshatch pattern (deckle) on top of the roast to help hold the seasoning. I picked this tip up from Adam Perry Lang's BBQ 25 cookbook.

Time to brown the meat. Thomas Kellers's ad hoc at home cookbook uses a blowtorch to start the browning process of a rib roast before slow roasting it to get that caramelized surface and medium rare meat that extends to the edge. I have a blowtorch so that is what I will do (blowtorch's run around $20 to $30 at your hardware store or your commercial kitchen supply store like Ace Mart). If you don't have a blowtorch you can use a hot pan to brown all the sides of the roast.

After browning generously salt and pepper all sides of the meat

Now it is time to rub down the roast with the garlic, thyme, rosemary and olive oil mixture. Start with the fat side and end with the crosshatch pattern side up. Be sure to work the mixture into the crosshatch gaps.

Place roast fat side down on grill on indirect heat or an oven on a rack with a drip pan..

Slow roast until the roast reaches 135ºF for medium rare, 145ºF for medium and 160ºF for well done.

Let roast rest for 20 minutes tented in aluminum foil.

Slice and serve.

Be sure to check out the slideshow above for step-by-step pictures.

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